Description
A delightful blend of bright, tangy strawberries and tart rhubarb topped with a crunchy oat crumble for a dessert that’s both comforting and impressive.
Ingredients
Scale
- Cooking spray
- 3 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 cup packed light brown sugar
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups unsalted butter, cold, cubed
- 2 large eggs
- 2 Tbsp whole milk
- 3 cups fresh strawberries, hulled, cut into 1/2” pieces
- 3 cups frozen rhubarb, thawed, drained, pressed dry, sliced 1/4″ thick
- 1/3 cup granulated sugar
- 1 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
- Add the cold, cubed butter and mix until the mixture becomes sandy and crumbly.
- Stir in the eggs and milk until a crumbly dough forms; reserve about 1 1/2 cups of the mixture for the topping.
- Press the remaining mixture into the bottom of the prepared pan to form an even crust.
- In another bowl, combine strawberries and rhubarb, then add granulated sugar, cornstarch, and lemon juice. Mix gently.
- Spread the fruit filling evenly over the crust and sprinkle the reserved crumble on top.
- Bake for 35-40 minutes until golden brown and bubbly.
- Cool completely in the pan before cutting into squares.
Notes
These bars freeze beautifully; wrap individually in plastic wrap for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: strawberry, rhubarb, dessert, crumble, bars, spring recipe